Ingredients

• 2 cups Adzuki Beans (454 g) soaked overnight
• 4 cups frozen Peppers and Onion mix (341 g)
• 1 Jalapeno, diced
• 2 cloves Garlic, minced
• 1 Tbsp Chili Powder
• 2 tsp Cumin
• 2 tsp Salt
• Black Pepper, to taste
• Two 14.5 oz cans Fire Roasted Diced Tomatoes
• 2 cups Vegetable Broth or Stock (480 mL)
• 1 Tbsp Apple Cider Vinegar (15 mL)

Instructions

1. Cover beans with water in a large bowl and let soak overnight in the refrigerator.
2. Set Instant Pot to the high sauté setting.
3. Add frozen peppers and onions along with the jalapeno to the pot. Sauté until vegetables are defrosted. Add garlic, chili powder, cumin, salt and pepper, then stir and cook for an additional 2 minutes.
4. Next, add tomatoes, beans and broth. Seal and set to manual pressure. Set pressure to high and set time for 18 minutes. When finished, use the quick release to release pressure.
5. Stir in apple cider vinegar and adjust salt and pepper to taste. Serve with avocado, fresh cilantro and cornbread.